Recipe courtesy of Max's Wine Dive

Max's Fried Chicken

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  • Level: Easy
  • Total: 23 min
  • Prep: 10 min
  • Cook: 13 min
  • Yield: 8 pieces chicken
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1 (3-pound) chicken, cut into 8 pieces

3 cups buttermilk

1 cup honey

2 teaspoons chopped chipotle chiles in adobo

8 cups vegetable oil

4 cups all-purpose flour

2 teaspoons cornstarch

Kosher salt and freshly ground pepper

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika


  1. In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.
  2. In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.
  3. Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

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